LEGOCIE project

Halušky are what really defines Slovak cuisine. The name is typically translated to English as potato dumplings, but this is not quite right. Halušky are just that, halušky (pronounced halushky).

Irish Stew is Ireland’s National Dish. Traditionally made from mutton, the recipe was recognised as early as the 1800’s .

Clonakilty Black Puddding dates from about 1800 when a lady called Johanna O’Brien started to make the pudding in her house and to supply it to local butchers in Clonakilty in Co.Cork.Made from pig

Tinginys is a popular dessert in Lithuania. The dish is typically prepared with biscuits or crackers, cocoa, butter, sugar and solidified milk.

Although similar dishes under different names are traditionally made in Belarus, Norway, Poland, Sweden, Ukraine, Germany and even Canada (it’s called Poutine râpée there), and some theories even

Šaltibarščiai is a traditional Eastern European (Lithuanian, Latvian, Polish, Russian and Belarussian) cold soup prepared from beetroot and kefir.

This recipe originated from a very typical Portuguese recipe “Leite creme”.

This is a classic dish from the centre of Portugal (Beiras region) – Bacalhau à Lagareiro.

Fruit salad is a rather new addition to the local gastronomy, and some of the fruits used are recent imports such as kiwi and pineapple.